The Sensitive Kitchen

Sunday, August 05, 2012

Curry Leaf Powder (Karuveppilai Podi)

Spice powders of this type are common in nearly all South Indian kitchens. Mixed with ghee and served with idlis, this podi is magic - and my older daughter's favorite Indian breakfast.

4 tsp oil
4 Tbsp chana dal (bengal gram dal, split hulled chickpeas)
2 Tbsp urid dal (split black gram dal)
1 1/2 Tbsp coriander seeds
1 Tbsp cumin seeds
7 dried Indian red chiles
2 c curry leaves, stemmed, washed and dried
1 1/2 tsp tamarind concentrate
salt to taste

Heat 3 tsp oil in a large saucepan. Fry dals over medium heat, tossing continuously, until they turn reddish. Don’t let them scorch. Remove from pan; set aside.

In the same pan, toast coriander and cumin seeds over medium heat, stirring continuously, until they smell fragrant and begin to brown. Remove from pan; set aside separately from dals.

In the same pan, toast dry chiles, tossing regularly, for 2 minutes or until fragrant and browned. Remove from pan; set aside separately from dals.

Add 1 tsp oil to pan. Fry curry leaves, stirring continuously, until roasted crisp, about 1 minute. Turn off heat. Let all ingredients come to room temperature.

Once ingredients are cool, place dals in the smallest jar of a blender, Magic Bullet, or Indian-style mixie. Grind dals coarsely. Add coriander, cumin seeds and red chiles; grind. Add tamarind; grind until mixture looks smooth. Remove spices; set aside.

Add curry leaves to blender jar. Grind them to a powder. Stir ground curry leaves into ground spices. Add salt to taste; store in an airtight container.



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